Sunday Roast Beef
A healthy spin on a sunday roast. I have a great farmers market close to my house, the meat is organic, locally sourced and oustanding quality it really does make for a lovely sunday roast.
Ingredients
- 1.5 kg top side of beef
- 1 large pack Asparagus
- 1 large bag New potatoes enough for 4 each
- 2 packets tomatoes on the vine
- 1 handful thyme
- 1 tso chilli flakes
- Salt and pepper to taste
- 1 tbsp Coconut oil
- 1 tbsp olive oil
- 1 red pepper sliced length ways
- 1 orange pepper sliced length ways
- 1 large red onion chop into segments
- 8 Mushrooms sliced
- 2 courgettes sliced
Instructions
- To prepare your beef:
- Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. Chop the vegetables, pile all the veg, chilli flakes and herbs into the middle of a large roasting tray with some coconut oil oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat.
- To cook your beef:
- Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- Now put veggies into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel.
Tried this recipe?Let us know how it was!
